Cowboy Spaghetti is a hearty, comforting dish that brings the flavors of the Wild West to your dining table. This fun and simple pasta dish combines spaghetti with ground beef, crispy bacon, and zesty tomato sauce, making it a meal that can easily satisfy a crowd. It’s a perfect mix of bold flavors that is sure to become a favorite in your household.
Why Make This Recipe
There are many reasons to make Cowboy Spaghetti! First, it is a one-pot meal, which means you can save time on cooking and cleaning. It’s also quick to prepare, making it great for busy weeknights or weekend gatherings. Additionally, the combination of flavors from the bacon, beef, and cheese makes for a truly delightful meal that appeals to both adults and kids. Plus, it’s easy to customize this dish to your family’s taste preferences!
How to Make Cowboy Spaghetti
Ingredients:
- 8 ounces dry spaghetti
- 6 slices chopped bacon (thick cut)
- 1 pound lean ground beef
- ½ cup diced onion
- 2 cloves minced garlic
- 1 tablespoon chili powder
- Salt and pepper (to taste)
- 2 tablespoons Worcestershire sauce
- 1 (15-ounce) can Rotel tomatoes (undrained)
- 1 (15-ounce) can tomato sauce
- 1 ½ cups shredded cheddar cheese
- Green scallions (diced for garnish)
- Jalapeño (sliced for garnish)
Directions:
- Cook the 8 ounces dry spaghetti noodles according to package instructions until al dente. Drain the pasta and set aside.
- In a large skillet over medium-high heat, add the 6 slices of chopped bacon. Cook until browned and crisp, about 7 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add 1 pound of lean ground beef and ½ cup of diced onion. Cook until the meat is no longer pink and the onion is softened.
- Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.
- Stir in 1 tablespoon of chili powder, 2 tablespoons of Worcestershire sauce, the canned Rotel tomatoes, the canned tomato sauce, salt, and pepper. Mix well.
- Add the cooked spaghetti noodles and bacon pieces to the meat mixture, and toss to combine.
- Sprinkle with 1 ½ cups of shredded cheddar cheese and gently mix it into the noodles. Cover and let the cheese melt for about 5 minutes.
- Garnish with green scallions and sliced jalapeños, then enjoy!
How to Serve Cowboy Spaghetti
Serve Cowboy Spaghetti warm, straight from the skillet. You can offer additional toppings such as sliced jalapeños, diced green scallions, or extra cheese at the table for guests to customize their servings. This dish pairs well with a simple side salad or garlic bread.
How to Store Cowboy Spaghetti
Store any leftovers of Cowboy Spaghetti in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Tips to Make Cowboy Spaghetti
- For a spicier kick, add more chili powder or some crushed red pepper flakes.
- You can substitute ground turkey or chicken for the beef if you prefer a lighter option.
- If you like vegetables, feel free to add bell peppers, mushrooms, or zucchini to the meat mixture.
Variation
If you want to change things up, try adding different types of cheese like pepper jack for a spicy finish or use different pasta shapes instead of spaghetti.
FAQs
Can I make Cowboy Spaghetti ahead of time?
Yes! You can prepare the meat sauce in advance and then add the spaghetti when ready to serve. Just reheat the sauce and cook the pasta fresh.
Is Cowboy Spaghetti freezer-friendly?
Absolutely! You can freeze the dish before adding the cheese. Just thaw in the fridge and reheat before serving, adding cheese for the last few minutes.
Can I add vegetables to this recipe?
Yes! Feel free to customize the dish with your favorite vegetables, like bell peppers, spinach, or even corn, to boost the nutrition and flavor.
Cowboy Spaghetti
Ingredients
Pasta and Base
- 8 ounces dry spaghetti Cook according to package instructions.
- 6 slices chopped bacon (thick cut) Cook until browned and crisp.
- 1 pound lean ground beef
- ½ cup diced onion
- 2 cloves minced garlic
Seasonings and Sauces
- 1 tablespoon chili powder
- to taste Salt and pepper
- 2 tablespoons Worcestershire sauce
- 1 15-ounce can Rotel tomatoes (undrained)
- 1 15-ounce can tomato sauce
Toppings
- 1 ½ cups shredded cheddar cheese Add last and let melt.
- Green scallions (diced for garnish)
- Jalapeño (sliced for garnish)
Instructions
Preparation
- Cook the dry spaghetti noodles according to package instructions until al dente. Drain the pasta and set aside.
- In a large skillet over medium-high heat, add the chopped bacon. Cook until browned and crisp, about 7 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add ground beef and diced onion. Cook until the meat is no longer pink and the onion is softened.
- Add minced garlic and cook for 30 seconds until fragrant.
Cooking
- Stir in chili powder, Worcestershire sauce, canned Rotel tomatoes, canned tomato sauce, salt, and pepper. Mix well.
- Add the cooked spaghetti noodles and bacon pieces to the meat mixture, and toss to combine.
- Sprinkle with shredded cheddar cheese and gently mix it into the noodles. Cover and let the cheese melt for about 5 minutes.
Serving
- Garnish with green scallions and sliced jalapeños, then serve warm.
